No-Cook Puttanesca Sauce Over Pasta


12 ounces uncooked pasta (any type, we used Cellentani)
1 2-ounce can of anchovies
2 medium garlic cloves
Pinch kosher salt
2 tablespoons drained and rinsed capers
3 tablespoons extra virgin olive oil, divided
½ cup chopped fresh parsley, divided
1 pound fresh garden ripe tomatoes or one 14 ounce can of chopped tomatoes
¼ cup oil cured olives pitted and roughly chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese